Healthier SBux Cranberry Bliss Bars

Again, Pinterest inspires my inner culinary alchemist.

Leading up to Christmas this past December, copycat Starbucks Cranberry Bliss bars were the THING TO DO for the Annual “It’s-the-holidays-so-screw-the-diet-and-stuff-yourself-full-of-treats-in-the-staffroom-daily” Festival.

The thing is, when I look at those things all I can see is the refined flour, trans fat, and refined sugar. I KNEW I could make a version that tasted just as good or better, and be way healthier at the same time. These are ultra low fat! And let it be known, I had more than one person tell me they liked my version best!

(Sorry. The photo’s not the best…)

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Here’s the “recipe”….recipe in quotes because these were an EXPERIMENT…some of my measurements may not have been exactly this, but what I have here should be close enough!

Healthy”er” Cranberry Bliss Bars

9×13 pan, 350′ , 15 mins

Blondie Base
3/4 c oat flour (from ground up quick oats)
1/4 c quick oats
3/4 c all purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup applesauce
1/3 cup nonfat Greek yogurt
1/2 cup brown sugar
2 tsp vanilla
2 eggs
2Tbsp oil (I used melted coconut oil, but any oil or melted butter would work)
1/2 cup dried cranberries
Zest of one small lemon

Mix dry in one bowl
Mix wet plus zest in another bowl
Add dry to wet
Fold in berries
Spread in pan
Bake

Lemon cream cheese frosting:
1/3 c light spreadable cream cheese
1 Tbsp margarine
1 tsp lemon zest
Icing sugar (4cups…more or less?)
Juice of half a lemon

Whip together the cream cheese and margarine
Add the zest
Add a couple cups of the sugar and beat till glossy
Add the lemon juice, and beat
Add more sugar and beat…keep adding sugar until you get desired consistency

Topping: chopped up dried cranberries and drizzled white chocolate

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